I made this cheesecake to enjoy while we watched the Wimbledon men’s finals. Both Pimms and strawberries are very British and they came together to make this really easy cheesecake. You can swap the Pimms for any liqueur or just leave it out. By the way the roasted strawberries can be served on their own for a delectable dessert with a generous dollop of cream or ice cream
Pimms Roasted strawberry cheesecake
500g strawberries, halved
60ml caster sugar
1 vanilla bean, halved lengthways, seeds scraped
45ml Pimms liqueur
250g Chocolate Biscuits, crushed
100g butter, melted
60ml orange juice
10ml powdered gelatin
500g thick cream cheese, softened
Grated rind of 1 orange
Place the strawberries in an ovenproof dish sprinkle with sugar and liqueur . Add the vanilla bean . Roast in the oven at 180C for 15 minutes until slightly softened . Remove and drain off the excess juice. Reserve this juice. Purée half the strawberries with s stick blender and chill.
Combine the biscuit crumbs and melted butter and mix well. Press into the base and sides of a 22cm springform tin. Place in the freezer while you prepare the filling.
Sprinkle the gelatin over the orange juice . Set aside.
In an electric mixer beat the cream cheese, sugar and orange rind.
Beat in 250ml of the cream . Melt the gelatin in the microwave for 10 seconds. With the machine running pour the dissolved gelatin into the mixture then add the strawberry purée . Pour the mixture into the crumb crust and refrigerate until set. Unmould the cheesecake into a serving plate . Whip the remaining cream until stiff and pile onto the cheesecake . Top with the remaining strawberries. Boil the retained juice from cooking the strawberries until thickened , cool and drizzle over the cream and strawberries.